Unexpected Inspiration

A friend of mine recently asked me how I come up with ideas for recipes; I told her that I often get inspiration when I see something delicious on a menu or at a bakery or other food shop that has ingredients that those in my family or I can’t eat, or would prefer not to eat,
and I start thinking of how I can make it using ingredients that we can have or are healthier.

I’ve started thinking about making Christmas cookies and usually kick off the season by making Peanut Butter BonBons. As I’m making them, I always think about the people really who like them the best. Over the last year, another in my family has unfortunately developed an allergy to peanuts. When I heard this I felt particularly bad since the bonbons had been one of her favorites! This time modifying my own recipe was my inspiration for a creating a new recipe!


I decided that I’d work on creating something peanut free, using comparable ingredients that she could have. Since she can have nuts, almond butter was an obvious choice to use as base, but what would be good to mix with it?

I was looking in the pantry one morning and happened to see a bag of dried cherries; that got my wheels turning, thinking about how nicely cherries go with almonds.

I decided to do a combination of my recipe for Peanut Butter BonBons and my recipe for my Energy Bars, using similar ingredients, rolling into balls, and of course dipping in chocolate. The result is a delightful chewy fruit and nut truffle. Hopefully these will be a nice consultation for those that can no longer enjoy Peanut Butter BonBons, and they’ll be pleasantly surprised!

Cherry Almond Chip Truffles

The delicate sweetness of cherries & almonds combines nicely with the welcome crunch of cacao nibs. Dipped
in a rich chocolate coating makes these truffle a decadent chewy treat!

1 cup almond butter
1/3 cup brown rice syrup
1/3 cup pure maple syrup
1 1/4 cups brown rice cereal (I use Erewhon Crispy Brown Rice Gluten Free)
1 1/4 cup almond flour
1/2 cup dried cherries, chopped
1/4 cup cacao nibs
1/4 tsp pure almond extract
1 (10oz) package Gluten & dairy free chocolate chips (I use Enjoy Life)
1-2tsp coconut oil

In the work bowl of a food processor combine almond butter, brown rice syrup & maple syrup. Blend until smooth. Add rice cereal, pulse a few times. Add almond flour, pulse a few times until mixed. Add chopped dried cherries & cacao nibs & almond extract, pulse until well incorporated, stop periodically and mix in with a spatula. Pulse on high for a few seconds to finish it off.

Line a rimmed baking sheet with parchment or wax paper. Roll into small balls. Freeze until firm.

Melt chocolate chips & coconut oil in a double boiler on the stovetop over low heat, or melt in a microwave safe bowl in 30 second increments until melted. Dip in melted chocolate and chill until firm.

Makes about 55 truffles, depending on the size they’re made.

Prep Notes: this recipe is gluten-free, dairy-free, soy-free, peanut-Free & vegan

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